A smooth, garlicky, buttery, lemony, and cheesy sauce compliments tender, juicy shrimp in this simple, easy, and flavorful cheesy shrimp scampi dish.
Shrimp scampi is one of my all time favorite dishes. It is an Americanized Italian dish. Originally, scampi (which is a crustacean similar but different than shrimp) was used in Italy for this dish. When the dish made its way to America, shrimp was used instead.
Traditionally, shrimp scampi is made using a buttery garlic sauce, sometimes with a splash of lemon juice, sometimes with some olive oil. Then the sauce is mixed with shrimp and served over angel hair pasta, spaghetti noodles, or linguini noodles.
My rendition is a wee bit different. I still include the buttery garlic sauce and some luscious lemon juice, but I also add some cheese. The resulting dish is AMAZING. It has become one of my family’s favorite dishes and one that guests have often requested (that’s why it’s called TJ’s cheesy shrimp scampi–that’s what my friends call it).
About the Pasta in this Cheesy Shrimp Scampi
When I make this cheesy shrimp scampi at home for my family or for visiting guests, I have always used Dreamfields angel hair pasta. One serving of this pasta is on the Trim Healthy Mama plan in an S setting because the pasta has a special fiber coating that prevents the body from digesting most of the carbs (one serving results in 5 net carbs).
That said, Dreamfields pasta is not for everyone. It doesn’t spike my blood sugar levels, but it might yours. Or maybe you’re uncomfortable using it on keto (though I know plenty who do use it while on keto) or perhaps you’re staying away from gluten for one reason or the next. In any of these cases, I recommend either using spaghetti squash (it’s super yummy with this, too) or zoodles (noodles made of zucchini). It’s also good served over cauliflower rice.
Sides to Go with Your Cheesy Shrimp Scampi
I usually roast some asparagus or Brussels sprouts to go with our cheesy shrimp scampi. Occasionally, I’ll prepare a side salad. Something like low carb cheddar bay biscuits would make a great secondary side with this (might give your meal a Red Lobster-like feel).
Cheesy Shrimp Scampi
- 1 box
(13.25 ounces) Dreamfields angel hair pasta OR 1 spaghetti squash
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 shallot, minced
- 1 pound frozen cooked shrimp, thawed and tails removed
- 1 teaspoon mineral salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon red pepper flakes, optional*
- ¼ teaspoon ground black pepper
- ¼ cup heavy cream
- ½ cup fresh grated Parmesan cheese
- ¼ cup grated mozzarella cheese
- 1 tablespoon lemon juice
Prepare the pasta according to package directions or cook spaghetti squash.Drain pasta and set aside or scrape out spaghetti squash strands and set aside.
- In a large skillet, melt the butter over medium-high heat. Add the garlic and shallot and saute until tender, about 2 or 3 minutes.
- Add the shrimp. Saute until heated through, stirring often.
- Add salt, garlic powder, onion powder, dill, red pepper flakes, and black pepper. Saute until these spices are toasty, about a minute or two, stirring often.
- Add the remaining ingredients. Stir until cheese has melted and sauce has heated up.
- Add the noodles to the skillet and mix together with the shrimp and sauce. If there isn't enough moisture, you can add some unsweetened almond milk a little (like a tablespoon) at a time until the sauce spreads enough to cover the noodles.